Lemon yogurt cake – pure white bite

Why yogurt cake recipes are great

The acidity of the buttermilk, sour cream, and yogurt activates the baking soda, giving it a light texture. The fat adds moisture and body, resulting in a soft crumb. And the slight acidity perfectly balances the sweetness. Buttermilk and yogurt have less fat than sour cream, but they’re all delicious.

Ingredient list

1. dry ingredients – All-purpose flour, baking powder, sugar, and a little salt give structure and form the base of the cake.
2. Moist ingredient – The yogurt and oil add flavor and moisture, and the eggs bring everything together. Vanilla extract gives a warm scent and brings out the brightness of lemon. You can also use melted butter or olive oil instead of oil.
3. lemon The zest and juice give the cake a fresh, lively flavor. Sunshine in the pot! 😉
4. lemon glaze – Powdered sugar, lemon juice, and lemon zest add a tart sweetness to each bite.

How to make lemon yogurt cake

• preheat Heat oven to 350°F (175°C). Grease and flour loaf pan or 9-inch springform pan.
• cake base – Whisk flour, sugar, baking powder, and salt in a medium mixing bowl. (Photo 1)
• Moist ingredient – In a large bowl, combine yogurt, vegetable oil, eggs, lemon zest, lemon juice, and vanilla extract. Whisk until well mixed. (Photo 2)
• mix – Gradually mix the dry and wet ingredients until just combined. Do not over mix. Some lumps are okay. (Photos 3-5)
• pour Pour the batter into the prepared pan and smooth the surface with a spatula. (Photo 6)
• bake Bake for 35-40 minutes (a cake tester inserted into the center comes out clean).
• nice Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
• glaze – While the cake is cooling, mix together the powdered sugar and lemon juice until smooth, adjusting the consistency by adding more lemon juice or powdered sugar as needed.
• serve – Once the cake has cooled completely, pour the glaze and let it drip down the sides. Garnish with lemon zest if desired.

Recipe variations

1. Yogurt exchange. Greek yogurt works great, but you can also add sour cream to make it even thicker.
2. Lemon blueberry yogurt cake. Stir 1 cup of blueberries into the batter just before pouring into the cake pan. Hmm!
3. Citrus variations. Substitute orange or grapefruit for lemon for a delicious flavor.
4. Lemon berry yogurt cake. Add 1 cup of fresh raspberries, blackberries, or strawberries to the dough before baking.
5. Lemon poppy seed cake. Mix a few tablespoons of poppy seeds into the batter and enjoy this dynamic duo.
6. muffin. To turn lemon yogurt cake into muffins, fill greased muffin wells two-thirds of the way and bake for about 25 minutes.

tips and tricks

1. Finely grate the lemon zest on a microplane to avoid large chunks. Be sure to peel the fruit before juicing.
2. To thicken the glaze, add more powdered sugar. To make the glaze more pourable, add more lemon juice.
3. Slice the cake just before serving to keep it moist and soft.
4. To maintain the smooth texture of the glaze, let the cake cool completely before applying the glaze.
5. Be careful not to overmix to keep the cake light and airy.

How to prepare and store

Lemon yogurt cake is perfect for making ahead of time. When stored properly, it can be stored at room temperature for up to 3 days or in the refrigerator for up to a week. Serve chilled at room temperature, or warm slightly in the toaster oven.

It can be stored frozen (without glaze) for up to 3 months. Wrap the cake tightly in plastic wrap and then in aluminum foil. Thaw in the refrigerator before serving with glaze.

What to serve with lemon yogurt cake

Serve this lemon yogurt cake with an iced glass for a comforting teatime snack. Tropical sweet tea. A steaming hot cup lemongrass tea A great snack on a chilly afternoon. pile up homemade whipped cream A thick, creamy drizzle falls caramel sauce.

Let’s try some more delicious baked goods

1. chocolate cobbler
2. 7UP Biscuit
3. easy lemon bars
4. strawberry bundt cake
5. apple cinnamon muffins